I love Japan. Who knows me, know I much I mean that. Their culture, spirituality, art, music and…food!
This recipe is perhaps one of my favorite among Japanese dishes.
I put all my efforts and passion in making this dish, so I hope my friend in Japan will approve my recipe!
Ingredients
For the curry sauce
- 300 mlvegetable or chicken broth
- 100 mlcoconut milk
- 2 spoonsmild curry powder
- 1 spoonplain flour
- 1onion
- 1carrot
- 1medium potato
- 1 clovegarlic
- 1 pinchtable salt
- 1chilli
- 1leek
- q.s.parsley
For the chicken
- 2skinless flat chicken breast
- 4 spoonsplain flour
- 4 spoonspanko
- 2eggs
- 1 lfrying oil
Preparation
– slice the onion finely and crush the garlic clove, then put them in a saucepan together with the salt and 2 spoons of extra virgin olive oil, mix well;
– peel the carrots and the potato, chop them in small cubes and put them into the saucepan too;
– put the saucepan onto the fire and cook over medium heat;
– as soon as the onion starts to fry, cover the pot with its lid and put the flame to minimum;
– let the vegetables to stew in their own liquid, then sift the flour and the curry powder onto them;
– let the vegetables to stew in their own liquid;
– stir well then pour the hot broth and mix well;
– cook for another 15 minutes;
– meanwhile take a separate bowl and sift the flour and the curry powder onto it;
– add the coconut milk and whisk well;
– pour the thus obtained curry paste onto the boiling vegetables and stir well;
– stir and cook for another 30sec then remove the pan from the stove;
– cook the rice in a separate pan with abundant salted water, or use a rice steamer;
– coat the chicken breasts in flour, then soak them in the beaten eggs and finally coat them in panko, then deep fry them till golden;
– slice the fried chicken breast into stripes and serve along with the rice topped with the curry sauce;
– top with sliced chilli, leeks (green part) and parsley;
